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Marinaded Red Peppers

30 minutes

easy

6 people

Another ‘must-have’ in the refrigerator. Easy to make, tasty and versatile, can be eaten as it is, in a salad, or perfect with fish.

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Ingredients:

Adjust Servings
6x Red Peppers
6 Garlic cloves
150ml olive oil
Salt, Pepper
Utensils/Help/gear
1 non-stick sauté pan
1 plastic bag

Directions

1.
Wash the peppers.
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2.
Heat the sauté pan, add 100 ml of the olive oil and then the peppers.
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3.
Reduce the heat and cook on all sides, taking colour all over.
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4.
Remove from the pan and place inside a plastic bag. Tie-up the top and leave for twenty minutes.
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5.
Remove peppers from the bag. You should be able to scarp off the skin.
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6.
Remove the seeds.
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7.
Lay out in a glass dish.
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8.
Cut the Peppers into pieces, we prefer strips as shown. Chop the garlic, not the finest as I think its nice to be able to not only taste the garlic, but to actually feel it. Add to the peppers, season with salt and pepper and the remaining olive oil.
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9.
Keep refrigerated.
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10.
Serve as desired. Maybe as brochette.
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Notes
You can plunge the peppers into hot oil if you have a deep fat fryer, but the method above is better for small quantities.

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